Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

著者: Wenjiang Dong, Rongsuo Hu, Yuzhou Long, Hehe Li, Yanjun Zhang, Kexue Zhu, Zhong Chu - Food Chemistry 2018 被引用: 306